[Face Ache]

Title: TURKISH BAKLAVA
Yield: 24 servings

1 Pkg Fillo Sheets
1 lb Butter, melted
1 lb Walnuts, chopped
3 c Sugar, white granulated
1/2 ts Ground Cloves
1 ts Ground Cinnamon or
1/4 ts Ground and 1 Stick Cinnamon
9 x 13 Pyrex Baking Dish
Pastry Brush

1. Chop walnuts to medium fine and mix with 1 cup
sugar, 1/4 Teaspoon ground Cinnamon and 1/4 Teaspoon
ground Cloves. 2. Melt Butter. 3. Cut Fillo in half so
that each sheet fits the bottom of the Baking Pan. 4.
Generously butter the bottom and sides of the baking
pan and place the Fillo, one sheet ata a time, in the
baking pan. Generously spread butter on each sheet of
fillo as it is placed in the pan. Every 6 to 8 sheets
of Fillo sp[read a layer of walnut mix. Continue
layering Fillo sheets and walnuts until Fillo is
complete. Pour any remaining butter over top of the
Baklava. The secret to good flaky Baklava is to have
each sheet of Fillo well buttered so that the sheets
do not stick together. 5. With a sharp knife, cut the
Baklava diagonally to form diamond shaped pieces. 6.
Preheat oven to 350 degrees and bake the Baklava for
40 to 45 minutes or until golden brown on top. Remove
from oven and allow to cool completely. 7. SYRUP Mix
one cup water, two cups sugar, 1/4 teaspoon ground
cloves and either 3/4 teaspoons Cinnamon or the
Cinnamon stick in a sauce pan and bring to a bnoil.
Simmer for 20 minutes. 8. Pour the boiling syrup over
the cool Baklava and allow to cool completely again.
When cool serve individual pieces with strong
(Turkish) sweet coffee and dried apricots for an
exquisite dessert.

Title: LOKUM ( TURKISH DELIGHT )
Yield: 1 servings

4 c Granulated sugar
4 1/2 c Water
1 ts Lemon juice
1 c Cornflour
1 ts Cream of tartar
1 tb Rose water (may be doubled)
Red food coloring
1/2 c Chopped, toasted almonds
3/4 c Confectioners' sugar
1/4 c Cornflour

Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb).
Combine sugar, 1 1/2 cups water and lemon juice in a
thick-based pan. Stir over low heat until sugar
dissolves, brushing sugar crystals off side of pan
with bristle brush dipped in cold water.
Bring to the boil and boil to soft ball stage 115
C (240 F) on a candy thermometer. Remove from heat.
In another thick-based pan blend cornflour, cream
of tartar and 1 cup cold water until smooth. Boil
remaining 2 cups water and stir into cornflour
mixture, then place over low heat. Stir constantly
until mixture thickens and bubbles. Use a balloon
whisk if lumps form.
Pour hot syrup gradually into cornflour mixture,
stirring constantly. Bring to the boil and gently for
1 1/4 hours. Stir occasionally with a wooden spoon
and cook until mixture is a pale golden colour.
Stirring is essential.
Stir in rose water to taste and a few drops of red
food colouring to tinge it pale pink. Blend in nuts
if used, and remove from heat.
Pour into an oiled 23 cm (9 inch) square cake tin
and leave for 12 hours to set.
Combine confectioners' sugar and the 1/4 cup
cornflour in a flat dish.
Cut Turkish Delight into squares with an oiled
knife and toss in sugar mixture. Store in a sealed
container with remaining sugar mixture sprinkled
between layers. VARIATIONS: Creme de Menthe Lokum:
Replace rose water and red food colouring with 2
tablespoons Creme de Menthe liqueur and a little green
food colouring. Omit nuts. Orange Lokum: Use 1-2
tablespoons orange flower water instead of rose water;
use orange food colouring. Vanilla Lokum: Use 2
teaspoons vanilla essence instead of rose water and
colouring, stir in 1/2 cup toasted chopped almonds or
chopped walnuts. Do not blanch almonds.

Oooooh yeah. I had some Armenian friends who got me addicted to this stuff. I think I need to go get some ingredients...


Happy Easter BTW.

[Buck_Naked]

Hell Yeah!!!!!!!!!
I Love Baklava
My Armenian Grandmother and her two sisters came over to the house to bake two whole trays of it

Do you ever use Pistacio as the topping??

[daimoni]

.

[daimoni]

.

[wdlove]

Baklava is a delicious dessert! Do you find that homemade is as good as buying it at a Greek Bakery?

Happy Easter!

[Buck_Naked]

Originally posted by wdlove:
Baklava is a delicious dessert! Do you find that homemade is as good as buying it at a Greek Bakery?

Happy Easter!

I have noticed that each country makes it a little different.
Armenian Baklava can be different than Greek.
Been to a couple Greek festivals at a Church in San Jose a few times.
Many forms of Baklava to choose from
Most Middle Eastern food is a variation on a theme.